Pineapple Upside Down Cake

Here’s a delicious recipe for Pineapple Upside Down Cake with a caramel sauce, adapted to keep it concise yet detailed:

Ingredients

For the Pineapple Topping:

12 pineapple rings from a tin (reserve juice for sauce)

60g (4 tbsp) unsalted butter, softened

60g (4½ tbsp) light brown sugar

25 maraschino cherries

For the Cake Batter:

125g (1/2 cup + 1 tsp) unsalted butter, softened

125g (2/3 cup) golden caster sugar (or regular caster/superfine sugar)

2 large eggs

1 tsp vanilla extract

125g (1 cup + 1/2 tsp) plain (all-purpose) flour

2 tsp baking powder

Pinch of salt

For the Pineapple Caramel Sauce:

240ml (1 cup) reserved pineapple juice

125g (2/3 cup) golden caster sugar

60g (4 tbsp) unsalted butter

120ml (1/2 cup) double (heavy) cream

Instructions

1. Preheat Oven: Set to 160°C (320°F) fan. Grease a 9″ (23cm) baking tin, avoiding a springform tin to prevent leaks.

2. Prepare Topping:

Dry pineapple rings and mix butter and sugar until smooth.

Spread the mixture over the base and sides of the tin, arranging pineapple rings and cherries.

3. Make Batter:

Cream butter and sugar. Add eggs one at a time with vanilla.

Sift flour, baking powder, and salt into the mixture, folding gently.

Spoon batter over pineapple slices, smoothing the top.

4. Bake: Place on middle shelf and bake for 40-45 minutes. Let cool in the tin for 5-10 minutes, then turn out onto a plate.

5. Pineapple Caramel Sauce:

Heat pineapple juice and sugar until reduced and caramel-colored. Stir in butter and cream for a smooth sauce.

6. Serve: Enjoy warm slices with a drizzle of caramel sauce and a scoop of ice cream.

This sweet, tangy dessert is perfect for summer or any pineapple lover!